wild boar legs and shoulders marinating in wine & aromatics & herbs There’s a few principles that I use whether in a duck ragu, a wild boar ragu, or oxtail vaccinara. 1) I like to use the best quality meat in my ragus (all of my dishes, really). I see chefs doing expensive pop ups …
I’m pretty blessed to be part of this crew, (read part 1 here) and to be helping this amazing organization St. Vincent Meals on Wheels. http://stvincentmow.org/ Voltaggio won top chef season 6. Ray Garcia won the Cochon competition for pig. Neal Fraser is an LA Standout chef. All the others are legit with some of …
I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. 2000 meals! #foodislove www.midnightmission.org
boom boom boom. #45 and #46 from the last 3 months go down.
A few pictures from the field – a snippet, a glimpse, a snapshot of what is Driving through almond fields mighty ducks crazy clouds and crazy cows moonrise ahead and the simultaneous sunset behind
2am finish blogging 8am wake up to go to Newport Beach to check out a wedding location 11am do a walk through of the kitchen and the space 12 noon meet up with pilot @foodtravelinsider for french pressed coffee (and he brought back amazing Pecorino from Sardinia 1:30pm eat pho in Westminster 3pm do work in …
Sashimi is one of the things that YELLS GET THE BEST INGREDIENTS and then process it right. (READ: catch) the best fish, then processit correctly – that involves bleeding it & allowing it, at least for yellowtail, to go through rigor mortis to break down the cell structure and in turn, make the flesh more tender. …
Fast food is convenient for saving time and money, but in the end, there is no convenience for the animals. And i’m sure lacking convenience for human health.
This is the only thing I captured – a picture of my friend in the back of my truck. the beautiful mountainside, and a lone almond tree.
One of the things I’ve found absolutely undeniable hunting in the field, exploring the ocean, and banging pots and pans like a madman in the kitchen is that it’s truly impossible to stop learning.
I learned last weekend that there are very few things that make me happier than witnessing my friends have a successful hunt.
There’s been a lot to catch up on in the last week – 2 private dinners including a private wild boar dinner, a wedding tasting and a public STEAM Carnival fundraiser hosted by twobitcircus.com to raise money for NFTE / Network for Teaching Entrepreneur charity. I’m really liking charity events because #foodislove and it is …